Eye of Round Roast Recipe Print Page

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Photo by: Photo: Ralph Anderson; Styling: Leslie Byars Simpson

Eye of Round Roast

Southern Living MARCH 1999

Yield: 4 servings
Cook time:45 Minutes
Prep time:15 Minutes
Chill:8 Hours

Ingredients

1 (4 1/2-pound) eye of round roast
1 (4-ounce) jar Chinese sweet-hot mustard
3 tablespoons olive oil
2 garlic cloves, pressed

2 teaspoons lite soy sauce
1 teaspoon Worcestershire sauce
Roasted Potatoes, uncooked
Garnishes: fresh rosemary sprigs, fresh sage sprigs

Preparation

Place roast on an 18- x 11-inch piece of heavy-duty aluminum foil.

Stir together mustard and next 4 ingredients; spread over roast. Fold foil over roast to seal. Place in a shallow roasting pan, and chill at least 8 hours.

Remove roast from foil; place in roasting pan.

Bake, covered, at 450° for 20 minutes. Arrange uncooked Roasted Potatoes around roast, and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done. Remove from oven; cover and let stand 15 minutes before slicing. Garnish, if desired.

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Eye of Round Roast recipe